Short on purpose. Everything is made in the back, and the tortillas are pressed after you order.
Call the counter and we will have it bagged and ready. Fifteen minutes on most orders, thirty on Friday nights.
Prices include tax on to-go orders. Menu shifts a little with what the produce guy brings on Tuesdays.
Taco bars start at fifteen people, three meats, tortillas, beans, rice, four salsas, and someone from the shop to set it up.
Catering detailsYes. The masa is ground in the morning and pressed on the comal when your ticket comes up. It is the reason a busy Friday takes a few extra minutes, and the reason we will not change it.
The hongos taco is vegan as served, and the nopal and frijol tacos are vegetarian. Our beans are cooked without lard and the rice is vegetable-based, so most of the plates can be made vegan, just say so at the counter.
Hot. Genuinely hot. The verde cruda is mild, the roja tatemada is medium and smoky, and the árbol is for people who ask for the árbol.
Not ourselves. We are on the usual delivery apps, but the tortillas are better if you walk in or pick up, steam and cardboard are not friends.
The corn tortillas, tacos, beans, rice and salsas contain no wheat. The torta bread, beer batter on the fish, and churros do. We use shared fryers, so we cannot promise a celiac-safe kitchen.
